Okay, I realize I just posted a recipe using kale not too long ago (Kale Chips). But, at the dinner table Sunday evening, my husband said something like this… ” I never thought I’d hear these words come out of my mouth…this kale recipe is so delicious!!!”
This may not sound so odd, but a few weeks ago when our son was home for Spring Break, he bought kale and prepared a tasty, warm kale salad. (I also made the kale chips mentioned above.) My husband was less than enthusiastic about eating it. He has never liked kale. Even though he enjoyed my son’s recipe, we did tweak it a little when we tried it again. What I created for Sunday’s dinner was yet another tweak, with a few new exotic ingredients.
Unlike spinach or beet greens, kale keeps it’s structure when cooked. You start off with a good amount and it stays intact, not shrinking down to nothing. Also, this side dish isn’t soggy, like so many cooked greens. Those are the reasons my husband enjoyed this recipe so much. It still had “oomph” to it! We are definitely adding it to our regular list of side dishes. My husband even asked me to add kale to the grocery list this week!
Please use the following amounts as a guide. Once you taste it, adjust anything to suit your own tastebuds. Try not to heat the walnut oil too high – it can be delicate and may change its flavor and lose some of its health benefits. Some of the ingredients may be in the Exotic/International food section of your grocery store or you may have to go to a specialty store in your area. It’s worth it!
Warm Kale Greens
2 tablespoons walnut oil
1 medium shallot, chopped fine
1 large bunch fresh kale, rinsed, large stems removed, chopped
1 teaspoon crushed red pepper flakes
2 tablespoons pomegranate molasses (sometimes called “syrup”)
¼ cup sliced almonds
salt/pepper to taste
Heat the walnut oil over medium heat, in a large wok-type pan. Add the chopped shallot and cook for a couple minutes, until soft and translucent. Add the chopped kale and stir to coat the greens. Continue to stir/toss for about 3-4 minutes to cook the kale. Add the red pepper flakes and the pomegranate molasses. Stir/toss to blend. Cook for another minute. Add the sliced almonds, mix in with the kale and remove from the heat. Sprinkle lightly with salt and pepper. Serve warm. Makes 2 to 4 servings.
- A leafy story… (chantalhoop.wordpress.com)
- Grilled Halloumi with Pomegranate Molasses (momdecuisine.net)
- Raw Kale and Tuna Salad (momgonepaleo.com)